The moment temperatures peek above 60 degrees you’ll find Mr. Softee waiting outside the schoolyard. I find no charm in his music. The fumes that release into the yard and neighboring park border on criminal behavior in my book. I wouldn’t call myself one of those moms. You know, the ones who forbid any sweets. Frankly, with my job as recipe developer that would be near impossible. I just don’t see why an ice cream truck should be allowed to park right in front of a school every single day.

The only way to fight a fair battle then, is to prepare properly for combat. In this case, that means clearing space on the counter for my ice cream maker. Yes, I’m going head to head with Mr. Softee this spring, and willing to put a wager that I can satisfy my daughter’s sweet tooth better than he can. The best part is I don’t even need to do a special grocery shop or spend hours of prep time. Everything I need for homemade frozen yogurt is already a regular staple in my pantry—vanilla yogurt, organic chocolate hazelnut spread (my answer to nutella) and a hint of natural cane sugar. The toffee bits I found on my baking shelf were a bonus and added a fun, crunchy texture. Ice cream cones are totally optional.

Add the yogurt and nutella to the bowl of a blender. Blend until smooth and well-mixed, 45 seconds to 1 minute. Pour into the chilled bowl for your Cuisinart ice cream maker. Churn for 20 minutes, pouring in the toffee bits during the last two minutes. Transfer to an airtight container and freeze until firm enough to scoop, about 6 hours.